Crustless Quiche Low Carb Healthy

Need more savory breakfast recipes? Try my Turkish eggs, over easy eggs, sous vide egg bites, or egg white omelette next. When I’m hosting friends for breakfast or brunch, I gravitate to dishes that look impressive but are low-effort. That’s where my crust-free quiche comes in. Made with fluffy eggs, bacon, veggies, and melted cheese, it’s a guaranteed crowd-pleaser that LOOKS like it took me all morning.

Why I love this recipe

Tailor it to your taste buds. Treat it like a blank canvas–one that you can customize with your favorite proteins, veggies, and cheeses. No crust, no fuss. No pie crust makes for a streamlined recipe that cooks in less time. Easy to make ahead. If I’m making one quiche, I always make two. It’s the same amount of effort and the leftovers make the perfect breakfast the following day. Healthier. By ditching the crust, it’s low-carb, lower in fat, and naturally gluten-free.

Ingredients needed

Eggs. Use large, fresh eggs to make a fluffy egg custard. Milk and heavy cream. Using both milk and heavy cream gives the baked eggs a custardy texture. Additionally, milk gives the custard a subtle sweet flavor, while heavy cream adds to the texture. Salt and black pepper. To season the filling. Bacon. Cooked until crispy and thinly sliced. Shredded cheese. I’m a diehard cheddar cheese fan, but you can use whatever type of cheese you prefer. I recommend shredding your cheese if possible so it melts more smoothly. Vegetables. I went with green onions, red bell peppers, and red onion, but use whatever veggies you have or try one of my combinations below.

How to make crustless quiche

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Pre-cook the bacon. I tested this recipe with pre-cooked and uncooked bacon, and uncooked bacon released too much grease as it cooked, which made the quiche soggy. If you want speedy bacon, make my air fryer bacon. Scale up or down. This recipe fills one 9-inch pie pan, but you can make a bigger or smaller quiche once you get the ratio down. Stick to about 2 ½ tablespoons of milk/cream per egg to get the perfect texture. Don’t over-bake. Quiches are notoriously easy to overcook. It should be mostly set with a slight jiggle in the center. Think about the veggies. Veggies that release a lot of water when cooked (like mushrooms, squash, or spinach) must be par-cooked before adding to the egg mixture, lest you get a soggy quiche. Garnish with fresh herbs. Like thyme, basil, chives, or parsley.

Storage instructions

To store: Transfer the leftover slices to an airtight container and store them in the refrigerator for 3-4 days.

Classic Quiche Lorraine. Omit the milk and veggies, and make the filling with all heavy cream, bacon, and Swiss cheese. Sausage, peppers, and onions. Use cooked ground sausage, diced bell peppers and onions, and shredded mozzarella cheese. Ham and cheese. Dice up slices of deli ham, then stir it into the egg filling with shredded cheddar cheese. Seafood, leeks, and shallots. Add salmon, shrimp, or lump crab meat, thinly sliced leeks, minced shallots, and fontina cheese. Spinach and feta. Use lightly wilted spinach and crumbled feta cheese. Mushroom and gruyere cheese. Fold in sautéed mushrooms and shredded gruyere.

To make ahead: Pour the filling into the prepared pan, cover it with plastic wrap, and refrigerate for up to one day. Let it come to room temperature for 10 minutes before baking. To freeze: Wrap quiche slices in aluminum foil and store in the freezer for up to three months. Let them thaw overnight in the fridge before reheating. To reheat: Microwave in 20-second intervals until warm.